Prepare the Pecan Shortbread Crust and set aside to cool.
In a large saute pan, melt
the butter. Stir in the brown sugar and cinnamon. Add the bananas and baste
them with the syrup for 2 minutes. Pull the saute pan off the burner. Carefully add the banana liqueur and rum. Place the pan back on the stove and shake the pan a couple of times. The pan should flame, if not, ignite the pan with a long match. Shake the pan back and forth until the flame dies, basting the bananas continuously with a long handled spoon. Remove from the heat and cool completely.
In a food processor
fitted with a metal blade, add the banana mixture and puree until smooth. Set aside.
In another saucepan
, add the cream and bring to a gentle boil. In a mixing bowl, whisk the egg
yolks and granulated sugar
together until pale yellow. Whisk 1 cup of the hot cream into the egg mixture and mix thoroughly. In a steady stream, slowly add the egg-cream mixture to the hot cream remaining in the saucepan. Continue to cook for 4 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon. Do not allow the mixture to boil. Remove from the heat and cool completely. Whisk
the banana puree into the cream mixture and mix thoroughly. Transfer to the refrigerator and chill thoroughly. Process in an electric ice cream machine according to manufacturers' instructions.
When the ice cream
has frozen to the desired consistency, transfer to the springform pan with the cooled shortbread crust and, using a spatula
, spread to form a smooth surface. Wrap with plastic wrap
and place in the freezer for at least 4 hours and up to 4 days.
When ready to serve, transfer the ice cream pie
to the refrigerator for 20 minutes or so to thaw a little so that it is easier to slice. Serve slices drizzled with the caramel sauce.